Chicken Vegetable Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 116.7
  • Total Fat: 2.7 g
  • Cholesterol: 57.3 mg
  • Sodium: 125.0 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 15.0 g

View full nutritional breakdown of Chicken Vegetable Soup calories by ingredient


Introduction

healthy vegetable soup. Great for WLS folks in soft food stage. healthy vegetable soup. Great for WLS folks in soft food stage.
Number of Servings: 10

Ingredients

    2.5 serving 3 Pepper & Onion Blend, Kroger (frozen) - 1 cup
    10 thigh, bone and skin removed Chicken Thigh
    4 cup Kroger Frozen Chopped Spinach (by BRANDYCOHEN)
    6 serving Birdseye Normandy Blend Frozen Vegetables, 1 cup (by NIKIWHITMAN3)
    3 clove Garlic

Directions

Add peppers ad onions to olive oil in hot pot. Add minced garlic. Cook and stir for 5 minutes till soft. Add chicken thighs and attempt to brown. Add the bag of spinach and the Normandy veggies. Cover and cook on medium-low for 1 hour. Chicken should be falling apart, veggies very soft. Serve.

Serving Size: 3/4 cup

Number of Servings: 10

Recipe submitted by SparkPeople user JANL99.